Keep updated on all that is happening around Thiessen Farms!

CSA 2017 – Week 2

Because we do not work on Sundays (other than making sure the chickens have fresh water & enough food, and watering the seedlings & pots of vegetables in the greenhouse & around the yard), I usually don’t go out on the farm that day. In fact I try not to even think about the farm on Sunday (a day of rest means a day of rest!).

And so on Monday it’s always a surprise to see how much the vegetables have grown, especially this time of year. You wouldn’t think 1 day would show such a difference, but it does.

These 2 rows of beans, for example, were hardly starting to poke through the ground on Saturday. Today they’re all up.

The broccoli is starting to form heads & the green onions are almost ready.

Snow peas are not only blooming – but there are little pea pods hanging thick on the vines.

The zucchini that we planted on black plastic & under row covers also has tiny fruit – almost ready.

The kohlrabi stems are swelling & forming their turnip-like bottoms.

Some surprises were not good!

The fava beans are covered with black aphids, perhaps enough to cause damage.

Something continues to chew on the broccoli stems – both the small, new plantings as well as the larger plants.

And of course the weeds! How they grow! Everywhere we look, there is a carpet of green magically appearing.

But the onions got weeded today. Now they look great!

We’re starting to mulch the tomatoes. The straw will keep the weeds in check, hold the moisture in the ground & keep the tomatoes cleaner.

This year we are experimenting with ground cover. This black, woven plastic fabric allows some water in, but should keep the weeds from growing. Eggplant & peppers are planted here as they should benefit from the extra warm soil that the black covering provides.

What’s in the box?

Green garlic, arugula, pea shoots, lettuce, spinach, radishes.

Green garlic is a young garlic plant harvested now – in spring before the large garlic bulb has formed. It resembles a scallion or green onion – lots of flat green leaves with a very small bulb at the bottom. Green garlic is milder than fall garlic bulbs. Use them raw (eg. sliced into salads or mashed with goat cheese for a spread) or cooked (sautéed with scrambled eggs) anywhere you would use garlic. They are also delicious coated with olive oil & tossed whole on the barbecue. Store green garlic in the fridge.

Arugula is a spicy salad green. It adds quite a punch to a spring salad, so use it with caution. Arugula makes a very flavourful salad all on it’s own. We also like it in sandwiches in place of lettuce.

Thebox of pea shootsin your share this week is meant to be eaten – not planted! Place the box outside in partial shade or inside near a window. Keep them well watered & use as needed. Simply cut what you need and add them to your salad or sandwiches. Let them reach about 10-12 cm. Then cut them about half way down, leaving stem & some leaves. They will grow back – slowly – and you can harvest them again. Cutting them all the way down at soil level gives a larger harvest – but only once.

Enjoy more spinach & radishes&lettuce again this week. The lettuce may be the same salad mix as last week, or lettuce heads and the radishes might pack a bigger bite due to the heat. Remember that all greens have been rinsed once. You will want to wash them more thoroughly & then store in the fridge.